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Creamy Garlic Herb Chicken Recipe with Parmesan Risotto – Easy One Pan Dinner

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This creamy garlic herb chicken with parmesan risotto is a rich, comforting one-pan dinner that combines juicy seared chicken breasts with a cheesy, herb-infused risotto. Perfect for busy weeknights or special occasions, it’s a foolproof, crowd-pleasing meal that feels restaurant-worthy but is easy to make at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil (for searing chicken)
  • 2 tablespoons unsalted butter (for searing chicken)
  • 5 fresh garlic cloves, finely minced
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • 1 teaspoon fresh rosemary, finely chopped (or a pinch dried, optional)
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth (for sauce)
  • 1/3 cup freshly grated parmesan cheese (for sauce)
  • 1 cup arborio rice
  • 1 tablespoon olive oil (for risotto)
  • 1 shallot, finely chopped (or half a small onion)
  • 1/2 cup dry white wine (optional, can substitute with extra broth)
  • 3 cups low-sodium chicken broth (for risotto, kept warm)
  • 2 tablespoons unsalted butter (for risotto)
  • 1/2 cup freshly grated parmesan cheese (for risotto)
  • Salt and pepper, to taste

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Lightly dredge each breast in flour, shaking off excess.
  2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear chicken for 4 minutes per side until golden brown. Transfer to a plate (it won’t be cooked through yet).
  3. Reduce heat to medium. Add 1 tablespoon olive oil to the same pan. Sauté chopped shallot for 2 minutes until translucent.
  4. Add arborio rice and stir for 1-2 minutes until grains are slightly translucent around the edges.
  5. Pour in dry white wine (if using) and stir until absorbed, about 1 minute.
  6. Add 3 cups warm chicken broth, 1/2 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. Continue for 18-20 minutes until risotto is creamy and rice is tender with a slight bite.
  7. Push risotto to one side of the skillet (or use a separate small pan if crowded). Add minced garlic, thyme, rosemary (if using), and parsley. Sauté for 1 minute until fragrant.
  8. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a gentle simmer.
  9. Stir in 1/3 cup parmesan cheese until melted and smooth.
  10. Return chicken breasts (and any juices) to the skillet, nestling them into the sauce and risotto. Reduce heat to low, cover, and simmer for 8-10 minutes, or until chicken is cooked through (internal temp 165°F).
  11. Stir in 2 tablespoons butter and 1/2 cup parmesan cheese into the risotto. Taste and adjust salt and pepper. Risotto should be creamy and slightly loose.
  12. Serve by spooning risotto onto plates, topping with a chicken breast and plenty of creamy garlic herb sauce. Garnish with extra parsley and parmesan if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend for dredging. Substitute arborio rice with carnaroli or short-grain sushi rice if needed. For a lighter version, use half-and-half instead of heavy cream. Add baby spinach to the risotto in the last 2 minutes for extra color and nutrition. Rest the chicken for a minute before slicing to keep it juicy. Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth or milk.

Nutrition

Keywords: creamy garlic herb chicken, parmesan risotto, one pan dinner, easy chicken recipe, comfort food, weeknight dinner, skillet chicken, creamy risotto, chicken and rice, family meal

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